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Shepherd’s Pie with Champ Mash

A tasty classic with a new Irish twist!

90 4
Shepherd’s Pie with Champ Mash | DonalSkehan.com, A tasty classic with a new Irish twist!

main-meals

Shepherd’s Pie with Champ Mash

A tasty classic with a new Irish twist!

Friday, March 11, 2016
US / METRIC

2 tbsp of olive oil

1 large onion , chopped

2-3 medium carrots , chopped

700g minced lamb

2 tbsp of thyme roughly chopped

400ml beef stock

2 tbsp tomato purée

2 tsp of Worcestershire sauce

800g potatoes, peeled and cut into chunks

75g butter

100ml milk

6 spring onions, finely sliced

Sea salt and ground black pepper to season

2 tbsp of olive oil

1 large onion , chopped

2-3 medium carrots , chopped

1.5 lbs minced lamb

2 tbsp of thyme roughly chopped

1 3/4 cups beef stock

2 tbsp tomato purée

2 tsp of Worcestershire sauce

1.75 lbs potatoes, peeled and cut into chunks

3/4 stick butter

1/2 cup milk

6 spring onions, finely sliced

Sea salt and ground black pepper to season

Frying pan

Medium pot

Oven proof baking dish

 

90 mins
Serves 4

Ultimate Irish comfort food made extra special topped with a creamy potato champ mash. Champ is a traditional way of serving mashed potato from the North of Ireland using spring onions to give it an extra slap of flavour.

Heat 1 tablespoon of olive oil in a medium frying pan over a medium heat and soften the onion and carrots for 5-6 minutes. Turn up the heat and allow the pan to get hot before you add the minced lamb and thyme. Using the a fork break up the meat and allow to brown and cook through for 3-4 minutes.
Pour over the beef stock and stir through the tomato purée and Worcestershire sauce until combined. Bring to a steady simmer, then partially cover and cook for 45 mins.
For the mash topping, add the potato chunks to a pot of cold water, cover, place over a high heat and bring to the boil. Reduce heat and simmer until the potato is tender when pierced with a fork.
When the potatoes are cooked, remove from the heat, drain into a colander, then add back into the pot with the butter and milk. Using a potato masher, mash the potatoes until smooth and creamy.
Add in the spring onions and season with sea salt and ground black pepper, stirring to combine.
Preheat the oven to 180°C/350°F/Gas Mark 4. When the lamb is ready, season with sea salt and ground black pepper and transfer to an ovenproof baking dish and top with the champ mash, using a spoon to make a nice topping. Give the topping an extra sprinkle of ground black pepper and bake in the oven for 25 mins until the top is starting to brown and the mince is bubbling up around the edges. Serve straight away for a delicious and comforting supper!
90 mins
Serves 4

Ingredients
US / METRIC

2 tbsp of olive oil

1 large onion , chopped

2-3 medium carrots , chopped

700g minced lamb

2 tbsp of thyme roughly chopped

400ml beef stock

2 tbsp tomato purée

2 tsp of Worcestershire sauce

800g potatoes, peeled and cut into chunks

75g butter

100ml milk

6 spring onions, finely sliced

Sea salt and ground black pepper to season

2 tbsp of olive oil

1 large onion , chopped

2-3 medium carrots , chopped

1.5 lbs minced lamb

2 tbsp of thyme roughly chopped

1 3/4 cups beef stock

2 tbsp tomato purée

2 tsp of Worcestershire sauce

1.75 lbs potatoes, peeled and cut into chunks

3/4 stick butter

1/2 cup milk

6 spring onions, finely sliced

Sea salt and ground black pepper to season

You'll Need

Frying pan

Medium pot

Oven proof baking dish

 

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  • Roisin O’Hagan

    shepherd’s pie with creamy champ for tomorrow…the saliva glands kicked in after watching the YT video…

  • Holly Clarissa Thornton

    I made this for St.Paddy’s day along with your Irish Soda Bread recipe, My husband’s family has an irish background and they take pride in it. We really enjoyed both items! I think your Shepherd’s Pie may become a staple in our house.

  • Thanks! Updated now! :)

  • Amanda

    I made this for my family on my grandma’s birthday last week and they loved it!! Thanks for another great recipe, Donal :)!